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Hi guys! It’s been a few weeks since I’ve posted a recipe of my own, but I promise the one I have for you today is a classic! Breakfast is the MOST important meal of the day, getting our metabolisms going & fueling our bodies and minds for success throughout the day. Personally, I like eating as much as I can & feeling full in the mornings, without sacrificing health or taste; so I wanted to come up with a recipe that accomplished all of these things! The finished product is my 5-Minute Fresh Garden Omelette recipe. It’s absolutely loaded with Vitamin A, Vitamin C, and protein, it’s low in fat, and is only 270 CALORIES PER SERVING! And for the amount of food you get to eat, you really just can’t beat it. This omelette is perfectly fine by itself, but if you’d like to make a slightly larger meal, try a piece of wholegrain cinnamon raisin bread with a teaspoon of low-fat cream cheese on top with a fresh glass of fruit juice. Definitely give it a try, share your thoughts & opinions, and make sure to shoot me a picture at editor@tasty25.com. Let’s continue to be food conscious by making healthy eating decisions, sharing the gift of healthy nutrition with our friends & family, and coming up with new & innovative ways to keep our healthy lifestyles on track. Enjoy, and Happy Cooking! – David Jones II, Editor of Tasty25 Magazine

What you need:

2 1/2 Cups egg whites

1/2 Cup tomato (Chopped)

1/2 Cup green bell pepper (Chopped)

1/4 Cup sliced turkey (Chopped)

1/4 Cup cheddar cheese

1/4 Cup onion (Chopped)

1/4 Cup green onion (Chopped)

2 Tbsp. cilantro

1 Tbsp. oregano

1 Tbsp. basil

1 Tbsp. ground black pepper

1 Tbsp. extra-virgin olive oil

First, take your egg whites, cilantro, oregano, basil, and black ground pepper and mix together evenly in a medium to large sized bowl. (This is to make sure egg whites are evenly seasoned before large ingredients are added.)

In a large non-stick skillet, add the 1 Tbsp. of olive oil, and place stovetop on medium-high heat.

Pour the mixture into the skillet, and allow to cook until edges begin to harden; Once edges are cooked, place the cheddar cheese in the center, and lightly flip the omelette into somewhat of a burrito. (Cheese will be enveloped between the omelette.)

Allow omelette to cook on one side for 1-2 minutes, and then cook on the other side for an equal amount of time; Omelette is complete when the egg whites have complete hardened and are no longer runny.

Finally, take omelette, separate into 2 servings, and serve immediately.

Hi Tasty25ers! I’ve got a great new recipe for our food conscious community today that includes fresh tomatoes, oregano, basil, garlic, and much more… It’s my 10 Minute Homemade Pasta Sauce! It’s full of fresh, delicious ingredients, and goes perfectly with whole grain pasta or spaghetti. Store bought sauces can contain high amounts of sodium, fat, and artificial ingredients that are counterproductive to a healthy nutrition lifestyle; so instead of going to the supermarket or grocery store and buying an expensive, processed pasta sauce, be food conscious and give my recipe a try! And don’t forget that I LOVE to receive pictures of people who make the recipes on our site, so send ’em my way at editor@tasty25.com. Let’s be food conscious, share the gift of healthy nutrition with our friends & family, and Happy Cooking! – David Jones II, Editor of Tasty25 Magazine

1 Tbsp. minced garlic

1Tbsp. extra-virgin olive oil

2Tsp. sea salt (Separated into individual teaspoons.)

Black pepper (To taste.)

First, heat the olive oil in a saucepan, and sauté the garlic and 1 Tsp. of salt for 30 seconds.

Next, take your finely chopped tomatoes and add them to the saucepan; You’re going to bring the liquid to a fast simmer and cook for about 5 minutes.

After it simmers for a bit, blend or chop up the tomatoes. You can use a hand blender to coarsely puree the tomatoes, use a large spoon to mash them up right in the pot, or transfer the mixture to a blender or food processor fire a fine & smooth texture.

Season to taste with the remaining Tsp. of salt, and add your oregano & cilantro; You’re going to continue mashing or pureeing the tomatoes until the sauce is coarse but smooth.

Greetings everyone! I’ve got a great new recipe for you today that I created during our first Tasty25 food tasting party on Cinco de Mayo; and I must add, everyone LOVED it! Try out my Fresh Sunburst Salsa recipe; it’s light, refreshing, and full of delicious flavors. Ingredients include fresh tomatoes, onions, green bell pepper, garlic, cilantro, and more! It’s also only 40 calories per serving, and goes well with multigrain salsa chips, or toasted tortillas. Before you get to work on making my Tasty25 creation, be sure to join our healthy eating community and stay connected with us by placing your email address in the subscription sidebar on the right; also tell your friends & family about the great things we’re doing at Tasty25! Happy Cooking everybody, and don’t forget to send me a photo to editor@tasty25.com after you try it out! Much health, wealth, and prosperity. – David Jones II, Editor of Tasty25 Magazine

Hi Tasty25ers! I have an awesome new personal recipe for you; but first i’d like to say that it’s been SO inspiring to receive great new recipes each week from individuals all across the world, who made the decision to take a few minutes out of their day in order to share the gift of healthy nutrition. Since we launched in February of this year, our food conscious community has grown by leaps & bounds, and we now have THOUSANDS of subscribers to Tasty25 Magazine through our site and social networks! Is this not amazing, or what?! I surely think so! Join our healthy eating community and stay connected with us by placing your email address in the subscription sidebar on the right, and tell your friends & family about the great things we’re doing at Tasty25!

The recipe I have for you today is one of my personal favorites! Try out my Honey Glazed Baby Carrots; they’re so delicious, and go great with any meal as a side-dish or appetizer. And the best part is that it’s only 75 calories per serving, and you’re getting over 300% of your daily suggested serving of Vitamin A, a vitamin that’s essential for the health of your eyes! Happy Cooking to everyone, and don’t forget to send me a photo to editor@tasty25.com after you try it out! – David Jones II, Editor of Tasty25 Magazine

At Tasty25 Magazine, our entire staff practices what we preach; so cheers to another great healthy & delicious recipe straight from my kitchen! I get excited every time I’m able to share one of my own recipes with our growing food conscious community, and I hope you’ll enjoy this one. My Sweet & Spicy Mango Stir-Fry recipe is quick, simple, and absolutely chock full of flavor; and as a health seeker, it doesn’t get any better than a balanced mix of lean meat & veggies! Try it out, let me know what you think, and Happy Cooking! – David Jones II, Editor

Hi Tasty25ers! I hope this article finds each and everyone of you well and in great health. It’s been a few weeks since i’ve shared one of my Tasty25 culinary creations with you, so here’s another one of my personal favorites! This Grilled Pineapple Delight recipe is a quick 10-minute appetizer and side-dish that you definitely must try during your next outdoor cookout. Sweet & smokey, with a touch of tangy flavor, this recipe is a great way to impress your house guests with something a bit different, while staying true to your healthy diet; only 80 calories per serving, and about 40% of your daily Vitamin-C needs! Happy Cooking, and don’t forget to send me a photo to editor@tasty25.com after you try it out! – David Jones II, Editor of Tasty25 Magazine

2 Tbsp. honey

1 Tbsp. fresh lime juice

1 Tbsp. grated lime zest

1/4 Tsp. ground cloves

1 Tsp. ground cinnamon

1 Tbsp. dark rum (Optional)

Prepare your fire in a charcoal or gas gas grill.

In a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice to make the marinade; Whisk to blend together, and set aside.

Next, cut off the crown of leaves and the base of the pineapple. Standing the pineapple upright, use a large sharp knife to pare off the skin, cutting downward just below the surface of the pineapple in long, vertical strips. After this step, cut off any remaining small brown “eyes” on the fruit. Stand the peeled pineapple upright again, and cut it in half lengthwise. Place each pineapple half with the cut-side down, and cut it lengthwise into four long wedges; then slice away the core.

Place pineapple slices in the bowl with the marinade, and stir to coat pineapple.

Place slices on grill and cook about 3 to 4 minutes, basting once or twice with remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill about 3 more minutes until the pineapple is tender and golden.

Take the pineapple from the grill, and place on a platter or individual plates. Brush with rum, if using, and sprinkle slices with the lime zest; Serve hot or warm.